Equipment
* optional
Ingredients
Base
- 1 avocado, pitted and scooped
Herbs and Aromatics
- 15 g fresh parsley, roughly chopped
- 15 g fresh basil, roughly chopped
- 10 g fresh chives, roughly chopped
- 1 garlic, peeled
Liquids and Seasoning
- 30 ml lemon juice, freshly squeezed
- 45 ml extra virgin olive oil
- 45 ml water, cold
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 60 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
- Fat
- 6 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 118 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 74 mg
- Calcium
- 9 mg
- Iron
- 0.2 mg
- Magnesium
- 6 mg
- Phosphorus
- 9 mg
- Zinc
- 0.1 mg
- Vitamin A
- 18 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 9 mcg
- Water
- 22 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the scooped avocado flesh into the bowl of a food processor or high-speed blender.
Add the roughly chopped fresh parsley, basil, chives, and the peeled garlic clove to the avocado.
Pour in the freshly squeezed lemon juice, extra virgin olive oil, cold water, kosher salt, and black pepper.
Blend the mixture on high speed for about two minutes, stopping to scrape down the sides of the bowl with a silicone spatula as needed, until the herbs are pulverized and the mixture is entirely smooth.
Check the consistency and taste. If the dressing is too thick, pulse in additional cold water 15ml at a time until pourable. Transfer to an airtight container and chill in the refrigerator at 4°C/39°F until ready to serve.
Chef's Notes
- Using very cold water instead of room temperature water helps keep the blender blades cool, preserving the vibrant green color of the herbs and preventing the avocado from warming and discoloring.
- For a sharper flavor profile, add a small spoonful of capers or a dash of apple cider vinegar along with the lemon juice.
- The natural fats in the avocado create a highly stable emulsion, serving as a perfect plant-based substitute for the mayonnaise or sour cream traditionally used in Green Goddess dressings.
Storage
Refrigerator: 3 days — Press airtight wrap directly onto the surface of the dressing to prevent oxidation before sealing the container.
Troubleshooting
Dressing turns brown in the refrigerator
Cause: The avocado oxidized upon prolonged contact with air
Fix: Scrape off the oxidized top layer; the bright green dressing underneath is perfectly safe to eat
Prevention: Press a layer of plastic wrap directly against the surface of the dressing before sealing the container
Dressing is too thick or gloppy
Cause: The avocado was exceptionally large or lacked internal moisture
Fix: Blend in additional cold water 15ml at a time until the consistency is smooth and pourable
Prevention: Measure avocado flesh by weight rather than count
Dressing tastes flat or overly rich
Cause: Insufficient acidity or salt to balance the fat of the avocado and oil
Fix: Pulse in an extra pinch of kosher salt and a small squeeze of lemon juice until brightened
Prevention: Ensure accurate measurement of lemon juice and salt
Cultural Context
Green Goddess dressing was originally created in the 1920s at the Palace Hotel in San Francisco to honor actor George Arliss, who was starring in a play called The Green Goddess. While the original recipe relied heavily on mayonnaise, anchovies, and sour cream, modern American variations often utilize avocado to achieve that signature rich, creamy texture while naturally catering to plant-based diets.
